Extra-virgin olive oil
3 links hot Italian sausage, removed from the casing and crumbled
1 red bell pepper, 1/4-inch dice
1 yellow bell pepper, 1/4-inch dice
1 cup grated Parmigiano-Reggiano
12 eggs, beaten with 1/4 cup water
Preheat the oven to 350 degrees F.
Coat a nonstick 10-inch saute pan with olive oil. Add the sausage and brown. Add the peppers and saute until they are soft.
In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt. Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs. Once the eggs set on the bottom and around the sides of the pan, place the pan in the preheated oven for 7 to 8 minutes or until the eggs are cooked through. Remove from the pan. Cut into wedges and serve hot or a room temperature.
Read more at: http://www.foodnetwork.com/recipes/sausage-and-pepper-frittata-recipe.html?oc=linkback
- 500g Kent pumpkin, peeled, seeded, cut into 1cm pieces
- 2 large zucchini, cut into 1cm pieces
- 225g pearl couscous
- 1 chorizo, thinly sliced
- 1/2 cup chopped fresh coriander
- 60ml (1/4 cup) lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- Step 1
Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin and zucchini on the tray. Spray with oil and season. Roast for 20 minutes or until tender.
- Step 2
Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Heat a non-stick frying pan over medium-high heat. Stir in the chorizo for 3-5 minutes or until golden.
- Step 3
Combine the couscous, pumpkin, zucchini, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug. Season. Pour the dressing over the salad and toss gently to combine.
Lemon and Artichoke Couscous with Shrimp
- 2-1/4 cups less-sodium chicken broth
- 1-1/2 cups Israeli (pearl) couscous
- 1 tablespoon olive oil or butter
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 can (14 ounces) artichoke quarters, drained
- 1 pound 26-30 count peeled and deveined shrimp, tails removed, patted dry
- 1/4 teaspoon ground black pepper
- Pinch of red pepper flakes
- Juice of 1 lemon
- Zest of 1/2 lemon
- 1 tablespoon roughly chopped fresh dill
- 1 tablespoon roughly chopped fresh parsley
- 1/3 cup shaved Parmesan cheese, for garnish
- In medium saucepot, bring broth to boil over medium-high heat. Stir in couscous. Reduce heat to medium; cook 8 to 10 minutes or until couscous is tender. Set aside.
- Meanwhile, in large skillet, heat oil over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring frequently. Add artichokes, shrimp, black pepper and red pepper flakes; cook until shrimp turn opaque throughout, stirring occasionally, about 4 minutes.
- Add lemon juice, lemon zest, dill, parsley and couscous; toss until well combined. Serve in warm bowls garnished with cheese.
- 41/2 boneless chicken breasts
- 3 cans chicken broth
- 1 can diced tomatoes
- 16 ozs frozen corn
- 1 can black beans
- 1 red pepper (chopped)
- 1 onion (chopped)
- 11/2 tsps garlic powder
- 11/2 tsps cumin
- 1 pkg taco seasoning
- 1/2 cup rice
Here are a few variations:
- use both red and green peppers, or just a green pepper
- use a can of diced tomatoes with green chilis
- use canned corn, instead of frozen
- use kidney beans or red beans
- skip the rice
- skip the chicken and use a variety of beans to make it meatless
- top with cheddar, Monterey Jack or pepper Jack cheese
- Place all ingredients, except rice in slow cooker.
- Cook on high 5-6 hours or low 7-8 hours.
- Add rice 1-2 hours before serving.
Use leftovers for sandwiches the next day. Place shredded chicken, garbanzos, and tomatoes in pita bread and top with yogurt sauce.
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided
Preheat oven to 450°F. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.
This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
freshly ground black pepper
spray olive oil OR non-stick cooking spray
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil
1 Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
2 Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
3 Remove chicken and let stand until cool enough to handle.
4 Remove skin from chicken and tear meat away from bones.
5 Return meat to soup; discard skin and bones.
6 Add more salt and pepper to taste, if desired.
7 Return soup to a simmer.
8 In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
9 Drop by tablespoonfuls into simmering soup.
10 Cover and simmer for 15 to 20 minutes.
11 Serve immediately.
12 Yield: 4 to 6 servings.
13 *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
how to use it:
Best of all: it keeps in the fridge for several days or as long as several weeks, if stored in a tightly sealed jar and covered with a layer of oil, like pesto. Here’s one of our favorite salsa verde recipes:
courtesy of Caroline Fidanza and Saltie: A Cookbook
2 cups mixed herbs: parsley, mint, dill, scallion, cilantro
1/4 cup capers
1 fresh red chile (optional), seeded andthinly sliced
2 large cloves garlic (optional), thinly sliced
3 tablespoons extra-virgin olive oil
In a bowl, toss the herbs with the capers, chile and garlic (if using), and olive oil. Add the juice of 1 lemon and a small pinch of sea salt. Taste. The flavor should be bright and lemony. Adjust as necessary with lemon and salt.